Meera Sodha’s vegetarian recipe for mushroom claypot rice
I’m taking a break to replenish my creative reserves. Until then, I leave you with this champion champignon number
TL;DR
- The author is taking a six-month break from her recipe column to travel.
- She is sharing a recipe for mushroom claypot rice.
- The recipe requires white short-grain or sushi rice, various mushrooms, soy sauce, Shaoxing wine, mirin, vinegar, neutral oil, sesame oil, spring onions, ginger, garlic, and eggs.
- Preparation involves soaking and draining the rice, frying mushrooms until bronzed, and sautéing aromatics before combining with rice and stock.
- The dish is cooked in a casserole pot and rested, then served with soft-boiled eggs.